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Clay Pot Chicken Roast

Get the most tender meat for your chicken and all the savory flavors in one place by baking it in a traditional clay pot with lid. Remove the lid and cook some more and you’ll get the crispy skin bonus. Flavor it with lemon, rosemary, and garlic. Lemon-flavored red cabbage and apple pan-cooked with onion work really well as a side-dish.
Get the most tender meat for your chicken and all the savory flavors in one place by baking it in a traditional clay pot with lid. Remove the lid and cook some more and you’ll get the crispy skin bonus. Flavor it with lemon, rosemary, and garlic. Lemon-flavored red cabbage and apple pan-cooked with onion work really well as a side-dish.

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Ingredients

1 whole chicken
½ medium lemon, cubed
3 garlic cloves
2 tablespoons of olive oil
3 fresh rosemary sprigs
1 tablespoon vegetable oil
1 medium onion, minced
½ red cabbage, shredded
salt
pepper
2 tablespoons of lemon juice
1 medium apple, sliced

Ingredients

Steps

1
Done

Place the chicken inside a roomy clay pot. Add the cubed lemon, garlic, olive oil, and rosemary sprigs. Cover with the lid and bake covered for 60 minutes at 360⁰F/180⁰C.

2
Done

Remove the lid and bake uncovered for 15 minutes at 360⁰F/180⁰C.

3
Done

Heat the vegetable oil in a deep pan over low heat and add the onion. Cook and stir until tender.

4
Done

Add the red cabbage, season with salt and pepper, then stir in. Add the lemon juice and stir some more.

5
Done

Add the apple slices, stir them in, then cook for 15 minutes. Remove from heat and serve with the chicken.

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Nutritional Chart

684 kcal
Calories
46 g
Protein
45 g
Fat
26 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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